Pumpkin scones

Pumpkin scones
Pumpkin scones Photo: Marina Oliphant

Assuredly not Lady Flo's recipe, this is spiced and nice, not dragon breath hot - unless you add the extra chilli.


2 cups self-raising flour

1/2 cup icing sugar

1 tsp ground cumin

1 tsp ground cardamom

1 tsp ground chilli

1 raw red chilli, chopped (optional)

1/2 cup cooked pumpkin, mashed

1 tbsp butter

300ml chilled milk mixed with 1 egg

a little extra milk


Turn the oven on to 220C.

Rub butter into flour; add everything else and mix gently.

Shape scones by hand and place, almost touching, in a lamington tray (i.e. not too large, high-sided cake tin). Brush with the extra milk.

Bake for 15-20 minutes or until the tops are brown.

Serve with soup, or buttered for lunch with cheese.

They are also surprisingly good with plum jam or medlar jelly.